Introduction

During the mid-sixties, less than nine per cent of those diners who ate in
restaurants on a
regular basis went to an Indian restaurant. Indian food has now replaced Fish 'n
Chips as
the British national dish and the search for the perfect curry has, for some, become
a
national quest. People in the UK no longer think of Indian food as just curry.
More and more, the food has become exciting and varied. Some Indian restaurant
fare has
now reached an astonishing degree of sophistication. The truly great chefs offer a
'secret'
traditional blend of spices with a wonderful variety and balance of flavour,
fragrance and
colour. This lavish yet, subtle mosaic of flavour, aroma and texture has hijacked
the
culinary expectations of the world.
The exotic flavours of some of these distinctive dishes perk up the palate to such
an extent
that the taste of the creamy kormas and the tang of more sweet and sour recipes
can
become an addiction which has need of a 'fix' at not too infrequent intervals.
True Indian cooking is an art form and the enjoyment of this distinctive food is an
experience to be shared. The Indian restaurant cuisine is not just an exclusive sub
continent culture but more an amalgamation of many and varied global influences.
Presentation too has reached a new high and it is a personal delight to see the old
cluttered, flock wallpaper and garish tiger pictures relegated to the nearest trash
can and
replaced, in some cases, by a new concept in modern design.
The British love of food from the sub-continent dates back to the eighteen
hundreds.
Retired British army officers returned with some of their favourite exotic recipes
and jars of
spices and pastes given to them by their own personal cooks. This was the start of
what
was to become in later years a metamorphosis of the culinary habits of a nation.
The first commercial Indian restaurant to open in the UK was the Veeraswamy
(1927) in
London's Regent Street where it still plies its trade to this day.
Indeed, the Indian restaurant has become the most popular eating out experience.
Chicken
Tikka Masala is now the British national dish and this dish alone, which is an
invention not
of India but of a local London restaurant, does a turnover in excess of two and a
half million
pounds sterling each month. There is now an Indian restaurant on almost every

commercial
street and the once obligatory Fish and Chip shop is fast disappearing from our
high street.
Even Sparkbrook, a suburb of Birmingham spawned a whole new wave of Indian
cooking
by inventing the Balti craze which has now spread all over the UK.
Should you have any problems with any of the recipes or need
any clarification, please contact us.thewelshtaffyapple@supanet.com

Most of the Indian restaurants in the UK are owned and managed by people from
Bangladesh or Pakistan and, strange as it may seem, almost all of the chefs come
from a
place in Bangladesh called Sylhet. Most curry addicts enjoy the fact that whether
they dine
in an Indian restaurant in London's Brick Lane or elsewhere the menu remains
much the
same and diners normally get exactly what they thought they ordered.

Foreword
Simulate the most popular Indian restaurant curries including appetisers, breads
and your
favourite rice dishes in your own kitchen. Learn how to make authentic tandoori
meals with
a minimum of fuss.
There are many Indian cookery books on the market today, some of them quite
good, a few
of them are excellent and as for the rest, downright awful. Many of these
publications are
full of pretty pictures and for the most part give complicated recipes which, in the
main,
don't deliver and fail to get you too far down the road. Will most of these
publications show
you how to make restaurant style curries? No chance!
Here I give you the methods used by the various Indian restaurants. This seems to
make
sense as they are the establishments responsible for the great popularity and
general
interest in Indian food.
The true Indian food connoisseur who studies the commercial fare served up at the
local
curry house will, in time, yearn to make curries like those enjoyed in the Indian
restaurant.
This book lets you in on the 'Secrets of the Indian Restaurant Curry' together with
the
recipes and detailed instructions necessary for you to, in a short period of time,
make
curries like those you enjoy in your favourite Indian restaurant.
It is important you read the 'Tips' page before you attempt to make any of the
dishes. This
page will give you lots of simple but useful information which will help. Make sure
you have
all the ingredients to hand before starting to cook, leaving just one small ingredient
out can
ruin the final taste of a dish.
Should you have any problems with any of the recipes or need any clarification,
please
contact us. thewelshtaffyapple@supanet.com

Contents
Chapter One: The Basics
_ Basic Curry Sauce
_ Special Spice Mixture
_ Garam Masala
_ Tandoori Masala
_ Tandoori Marinade
_ Bengali Panch Phoran
_ Ghee (Clarified Butter)
_ Paneer
_ Onion Salad
_ Yoghurt Mint Sauce
Chapter Two: Pre Cooked Main Ingredient
_ Pre Cooked Methods
Chapter Three: Meat Dishes
_ Meat Curry
_ Meat Madras
_ Meat Vindaloo
_ Bangalore Lamb
_ Mutton Makanwalla
_ Lamb Pasanda
_ Lamb Nawabi
_ Rogan Josh
_ Lamb Jalfrezi
_ Lamb Pathia
_ Lamb Korma
_ Lamb Dhansak
_ Lamb Do Piaza
_ Sag Ghost
_ Bhoona Ghost
Chapter Four: Chicken Dishes
_ Chicken Curry
_ Chicken Korma
_ Chicken Vindaloo
_ Chicken Madras
_ Chicken Phall
_ Chicken Jalfrezi
_ Chicken Dhansak
_ Chicken Do Piaza
_ Bhoona Chicken
_ Murg Pathia
Chapter Five: Prawn Dishes
_ King Prawn Curry
_ King Prawn Madras
_ King Prawn Vindaloo
_ Bhoona Prawn

Chapter Six: Vegetable Dishes

_ Bombay Potato
_ Methi Aloo
_ Sag Wala
_ Cauliflower Bhaji
_ Mushroom Bhaji
_ Onion Bhaji
Chapter Seven: Cooking Basmati Rice
_ Basmati Principles
_ Plain Rice
_ Pillau Rice
_ Other Rice Dishes
Chapter Eight: Tandoori Cooking
_ Tandoori Principles
_ Chicken Tikka
_ Tandoori Chicken
_ Lamb Tikka Curry
_ Chicken Tikka Masala
_ Sheek Kebab
_ Tandoori King Prawn
Chapter Nine: Indian Breads
_ Naan
_ Poori
_ Paratha
Chapter Ten: Balti Cooking
_ About Balti Cooking
_ Balti Chicken
_ Balti Meat
_ King Prawn Balti
Chapter Eleven: Spices
_ Roasting, Grinding and Storage
_ Spices and Ingredients

Basic Curry Sauce

Every Indian restaurant kitchen has a large pot sitting in a corner on the cooker full
of this
pale, gold, soup like liquid. This pot is left to simmer lightly and is the mainstay of
almost all
of your favourite curries.
This rich liquid is used in everything from Korma to Madras, and Jalfrezi to
Vindaloo.
This is the magic ingredient to end all magic ingredients, it's the one your friendly
chef
never mentions, in fact he will probably deny any or all knowledge of what you are
talking
about.
You will find this base used over and over again to achieve many of the delightful
dishes
you have waited so long to emulate. Master this recipe and you are well on the way
to
success.
Although the recipe may vary slightly from chef to chef, each one claiming to have
the
exclusive 'secret' ingredient, the basic curry sauce base never changes and
comprises a
mixture of liquidised onion, tomato puree, garlic, ginger, spices and oil.
Ingredients:
Spice Paste - Mix with a little water to make a smooth paste
Method:
10 tablespoons Ghee or Vegetable oil
2 tablespoons Garlic (crushed)
2 tablespoons Ginger (finely grated)
1 tablespoons Turmeric
1 1/2 tablespoons Curry Powder
2 teaspoons Chilli Powder
1 tablespoons Ground Cumin
1 teaspoon Garam Masala
1 tablespoons Ground Coriander
2 lbs (1 kg) Onions (chopped and blanched in boiling water)
1 cup Water
3 tablespoons Tomato puree
1/2 teaspoon Ajowan seeds
1/2 teaspoon Salt
This Curry Sauce recipe will be enough to make about 20 individual curries.
1. Heat the ghee or oil, add the garlic and ginger and stir fry until light brown.
Add the spice paste and continue to stir fry for another 3 minutes.
2. Add the blanched onion, cook for about ten minutes before adding the water,
tomato puree and ajowan seeds. Cook for a final ten minutes or so. Add the
salt and mix thoroughly. Add about 4 to 5 pints of water, add about 6 or7 carrots 2

green peppers and about five potatoes. Also about Ib of coconut butter .3 knorr
chicken cubes and about 3 teaspoons of sugar
3. Turn off the heat and allow to cool for a few minutes before blending to a
very fine texture. Allow the mixture to cool. you would normaly use four
tablespoons for one portion of curry)
freeze what you dont use straight away ( Imedeatly after cooling ) In separate
containers
for future use. I make large batches and freeze in separate containers so i can
have in a moments
notice.This curry sauce recipe will be enough to make about 20 individual curries

Special Spice Mixture

The special spice mixture is another essential ingredient that contributes to that
special
Indian restaurant flavour. It is essential that you purchase a good quality Curry
Powder.
I use eastern star.This spice mixture is used in most of the curry recipes and will be
enough for about 40
individual servings.
Ingredients:
Method:
Mix the above ingredients together and store in an airtight container.
4 tablespoons Ground Coriander
3 1/2 tablespoons Turmeric
2 1/2 tablespoons Ground Cumin
1 tablespoon Paprika
2 tablespoons Curry Powder
.

Garam Masala
This is a very fine, aromatic mixture and beats most commercial products on the
market.
Ingredients:
Method:
Note: Some people prefer to use the commercial variety and some of them can be
quite
good. I prefer to use this mixture of spices and it appears to be the one favoured by
many
professional chefs.
40g (1 1/2 oz) Cloves
60g (2 oz) Black Peppercorns
40g (1 1/2 oz) Brown Cardamoms
40g (1 1/2 oz) Green Cardamoms
100g (4 oz) Cumin Seeds
50g (2 oz) Cinnamon Stick
50g (2 oz) Coriander Seeds
15g (1 1/2 oz) Nutmeg
6 Bay Leaves
1. Dry roast all the ingredients together in a frying pan (stirring all the time) over
a low heat until they give a pungent smell, making sure they don't burn.
2. Grind the roasted whole spices and pass through a very fine sieve or fine
muslin cloth.
3. Store in an airtight container.

Tandoori Masala
Ingredients:
Method:
Mix the ingredients and store in an airtight container.
Note: Commercial products are available but I find this spice mix to be superior to
the
supermarket versions.
3 tablespoons Ground Coriander
3 tablespoons Ground Cumin
3 tablespoons Garlic Powder
3 tablespoons Paprika
5 teaspoons Ground Ginger
5 teaspoons Mango Powder
5 teaspoons Dried Mint
3 teaspoons Chilli Powder
1 teaspoon Red Food Colouring Powder
1/2 teaspoon Yellow Food Colouring Powder

Tandoori Marinade
Ingredients:
Method:
Mix well in a non-metallic dish. This one you must make fresh everytime.
1 teaspoon Chilli powder
1 teaspoon Garam Masala
1 teaspoon Cumin seeds
1/2 teaspoon Salt
1 teaspoon Garlic
1 teaspoon Ginger, grated
1 teaspoon Special Spice Mixture
1/3 teaspoon Mango powder
1/4 teaspoon Ground coriander
1/4 teaspoon Ground Cumin
2 tablespoons Lemon juice
3 tablespoons Mustard oil
230 g (8 oz) Plain yoghurt
3 tablespoons Coriander leaves(freshly chopped)
.

Bengali Panch Phoran

Ingredients:
Method:
Mix the whole spices together and store in an airtight container.
Note: This recipe is included for your convenience only and is exactly the same mix
as
Asian stores sell.
1 tablespoons Cumin Seeds
1 tablespoons Fennel Seeds
1 tablespoons Fenugreek Seeds
1 tablespoons Mustard Seeds
1 tablespoons Kalonji

Ghee (clarified butter)

Ingredients:
Method:
2lbs Butter 1. Melt butter in a non-stick saucepan over a low heat. Do not allow to
burn
2. When the butter has melted, raise the heat slightly and allow to simmer for
about fifty minutes.
3. Skim the froth from the topusing a spoon or spatula and allow to cool a little.
4. Pour the butter through a muslim cloth into a large airtight jar without
disturbing the sediment in the bottom of the saucepan. You now have about
1 1/2 lbs of ghee.

Paneer (Indian Cheese)

Ingredients:
Method:
1 1/2 pints Milk
4 tablespoons Lemon Juice
1. Heat milk and stir constantly to prevent a layer of cream from forming on the
top.
2. Remove from heat when it boils and slowly add juice one teaspoon at a time
while stirring until the milk curdles.
3. Use a double clean muslin cloth or tea towel in a strainer to strain the whey
Liquid) away and discard. Lift up the four corners of the cloth and tie into a
bag just above the substance. This substance is paneer cheese.
4. Flatten the paneer and put on a board set in the sink. Place a plate on top.
Put a heavy weight (a pot full of water could be a good weight to use) on the
plate.
5. Remove the weight after two hours. Untie the cloth and cut the paneer into
cubes. If not used straight away, refrigerate.
.

Onion Salad
This easy to make salad is available in every Indian restaurant.
Ingredients:
Method Mix all the ingredients together in a bowl. Cover with clingfilm and allow to
stand for a while
before serving.
1 Onion, finely chopped
1/2 Tomato, deseeded and chopped
1 inch piece Cucumber, chopped small
1 pinch Dried Mint
1 pinch Salt
1 teaspoon Lemon juice and a little touch of curry powder and chillie powder with
fresh coriander

Meat Curry
An Indian restaurant favourite, a very basic curry. This standard meat curry is
rather mild
and is often ordered by 'newbies' to the world of Indian cuisine.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 teaspoon Special Spice Mixture
1/4 teaspoon Chilli Powder
1/4 teaspoon Fenugreek Leaves (soak for a few mins in water before adding)
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
1/2 tablespoon Chopped coriander leaves
1. Heat the oil in a frying pan, and quickly add the sliced pepper, this should
start to sizzle immediately.
2. Add the special spice mixture, chilli powder, fenugreek leaves and salt. After
ten seconds add the basic curry sauce and stir until everything is mixed
thoroughly.
3. Add the cooked lamb and stir well until it is thoroughly heated.
4. Add the chopped coriander leaves and serve.

Meat Madras
A fairly hot, spicy standard Indian restaurant dish which is served in a hot and sour,
tasty
gravy.
Ingredients:
Method:
4 tablespoon Oil
Few pieces Finely sliced red/green pepper
1/2 teaspoon Tomato puree
1 teaspoon Special Spice Mixture
1 teaspoon Chilli powder
1/2 teaspoon Fenugreek leaves (soak in water for a few mins before adding)
2 pinches Salt
1 Garlic clove, finely chopped
4 tablespoons Basic Curry Sauce
Wedge Lemon or 1 tbs juice
1 portion Meat (pre cooked)
1 tablespoon Ground Almonds
1/2 tablespoon Chopped coriander leaves
1. Heat the oil and add the pepper pieces, as it starts to sizzle add the tomato
puree, special spice mixture, chilli powder, fenugreek leaves and salt. Stir fry
for 30 seconds.
2. Add the chopped garlic and stir fry for a further 30 seconds.
3. Add the basic curry gravy and lemon. Cook on a medium heat for about two
minutes.
4. Add the cooked meat and ground almonds. Allow to heat thoroughly.
5. Add the chopped coriander leaves and serve.

Meat Vindaloo
Vindaloo remains one of the most popular items on the Indian restaurant menu and
has its
true origins in Goa. This is a Portuguese influenced Goanese hot dish from
western India
where the meat is cooked in a hot and tangy mouth watering sauce.
This recipe is the restaurant version. Traditionally this was a Pork dish cooked with
plenty
of wine vinegar and garlic, but you can use lamb, chicken or any other main
ingredient of
your choice. Vindaloo is an authentic spicy, hot, sharp and tangy curry.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 Garlic clove, crushed and finely chopped
1 teaspoon Tomato puree
1 1/2 teaspoons Special Spice Mixture
2 teaspoons Chilli powder
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
2 Cloves
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 teaspoon Vinegar (any kind)
1 portion Meat (pre cooked)
3 pieces Cooked potato
1/2 tablespoon Chopped coriander leaves
1. Heat the oil, add the pepper pieces and as it starts to sizzle add the garlic,
tomato puree, special spice mixture, chilli powder, fenugreek leaves, cloves
and salt. Stir fry for a few seconds.
2. Add the basic curry gravy and vinegar. Cook on a medium heat for about
three minutes.
3. Add the meat and allow to heat thoroughly, then add the potato pieces and
cook for a further thirty seconds.
4. Add the chopped coriander leaves and serve.

Bangalore Lamb (Phall)

This dish is a restaurant invention and seems to have been created for the macho,
lager
drinking, late Friday night Indian restaurant visitor.
This dish will never be remembered for its great culinary discipline and should be
relegated
to the battlefield and used as an incendiary devise.
Ingredients:
Method:
4 tablespoon Oil
Few pieces Finely sliced red/green pepper
3 teaspoons Tomato puree
2 teaspoons Special Spice Mixture
4 teaspoons Chilli powder
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
1 tablespoon Chopped coriander leaves
1. Heat the oil and add the pepper pieces, as it starts to sizzle add the tomato
puree, special spice mixture, chilli powder, fenugreek leaves and salt. Stir fry
for a few seconds.
2. Add the basic curry sauce and cook on a medium heat for about three
minutes.
3. Add the cooked lamb and allow to heat thoroughly.
4. Add the chopped coriander leaves and serve.

Mutton Makhanwalla
This is a firm favourite in most Indian restaurants. It is a mild curry with a wonderful,
aromatic robust creamy sauce.
Ingredients:
Method:
4 tablespoons Ghee or Oil if no ghee available
1/2 tablespoon Tandoori masala
1/2 tablespoon Tandoori marinade
1 teaspoon Tomato puree
1 Tomato (deseeded and chopped)
1 Green chilli (deseeded and chopped)
3 tablespoons Basic Curry Sauce
1 tablespoon Yoghurt
1/2 tablespoon Ground almonds
2 tablespoons Single cream
1 tablespoon Freshly chopped coriander leaves
1 portion Mutton or Lamb (pre cooked)
1. Heat the ghee, add the tandoori masala, tandoori marinade, tomato puree
and chopped tomato.
2. Stir fry for a few seconds. Add the chopped chilli and basic curry sauce.
Saute on a low heat for about three and a half minutes.
3. Add the yoghurt, almonds, single cream and coriander leaves. Mix well and
stir fry for thirty seconds.
4. Add the cooked meat and allow to heat thoroughly before serving.

Lamb Pasanda
Lamb in a mildly spiced , creamy sauce with almonds, coconut and lemon. Another
mild
creamy dish with its origins set firmly in the great Moghul tradition of fine cuisine.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced green pepper
1 teaspoon Special Spice Mixture
1/2 teaspoon Chilli powder
1 pinch Salt
1 1/2 tbs Lemon juice
4 tablespoons Basic Curry Sauce
1 tablespoon Ground almonds
1 tablespoon Coconut powder
1 portion Lamb (pre cooked)
4 tablespoons Single cream
1/2 tablespoon Chopped coriander leaves
1. Heat the oil and add the sliced pepper, after thirty seconds add the special
spice mixture, chilli powder and salt. Stir fry for a few seconds.
2. Add the lemon juice, basic curry sauce and mix well.
3. Add the cooked lamb and stir fry until heated thoroughly.
4. Add the ground almonds and coconut powder. Mix well and allow to simmer
for a few seconds.
5. Add the single cream, garnish with the coriander leaves and serve.

Lamb Nawabi
Diced lamb cooked in rich mughlai gravy. Lamb Nawabi is served in a mildly
spiced ,
creamy recipe with almonds, sultanas, coconut powder and lemon.
This Moghul dish is also simmered in red wine, garnished with single cream and
freshly
chopped coriander leaves.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced green pepper
1 teaspoon Special Spice Mixture
1/2 teaspoon Chilli powder
1 pinch Salt
1/2 tablespoon Lemon juice
4 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
1/2 tablespoon Sultanas
1 tablespoon Ground almonds
1 tablespoon Coconut powder
1 1/2 tablespoons Red wine
4 tablespoons Single cream
1/2 tablespoon Chopped coriander leaves
1. Heat the oil and add the sliced pepper. After thirty seconds add the special
spice mixture, chilli powder and salt. Stir fry for a few seconds.
2. Add the lemon juice, basic curry sauce and mix well.
3. Add the cooked lamb and stir fry until heated thoroughly.
4. Add the sultanas, ground almonds, coconut powder and red wine. Mix well
allow to simmer for a few seconds.
5. Add the single cream, garnish with the coriander leaves and serve.

Rogan Josh
The Roghan Josh is cooked with a blend of both whole spices and an aromatic
puree. This
dish tends to vary from one restaurant to another and there is no definitive or
specific recipe
available. This is a recipe which is well worth trying and I am sure you will be
pleased with
your efforts. Carefully diced boneless pieces of lamb cooked in the restaurant style.
The
Rogan Josh is a rich lamb curry from Kashmir and delicately flavored with exotic
spices
Ingredients:
Method:
4 tablespoons Ghee or Oil
1 Medium onion (chopped)
1 Green cardamom
1 Brown cardamom
1 teaspoon Special Spice Mixture
Blend & make a puree of:
1 Small onion
1 Large garlic clove
1 inch Piece Ginger (grated)
1/2 teaspoon Chilli powder
2 Peeled tomatoes
1 Red pepper
1/2 teaspoon Ground coriander
1/2 teaspoon Ground cinnamon
1 tablespoon Tomato puree
1 teaspoon Chilli powder
4 tablespoons Plain yoghurt
1 pinch Salt
2 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
1 tablespoon Freshly chopped coriander leaves
1. Heat the ghee, add the onion, cardamoms and special spice mixture. Stir fry
until onions are golden.
2. Add the blended puree, tomato puree and chilli powder, mix well and keep
stirring for three minutes or so.
3. Add the yoghurt and simmer for another three minutes before adding the salt
and basic curry sauce. Stir for thirty seconds.
4. Add the cooked lamb and simmer until the meat is hot.
5. Garnish with the chopped coriander and serve.

Lamb Jalfrezi
This tasty favourite hot and spicy dish is cooked in fresh herbs with lots of onions,
tomato,
green chillies and capsicum (pepper).
Jalfrezi is a more recent addition to the menu of many restaurants and is one of the
most
popular dishes.
Ingredients:
Method:
4 tablespoons Oil
4 Fresh green chillies ( deseeded and sliced lengthwise)
2 Garlic cloves, crushed and finely chopped
1 teaspoon Special Spice Mixture
1 teaspoon Chilli powder
1 pinch Salt
4 tablespoons Basic Curry Sauce
1/2 Red pepper (capsicum) roughly chopped
1 Small onion (roughly chopped)
1 Tomato (quartered and deseeded)
2 tablespoons Fresh coriander leaves
1 tablespoon Lemon juice
1 portion Lamb (pre cooked)
1. Heat the oil, add the sliced green chillies and garlic.
2. After thirty seconds, or so, add the special spice mixture, chilli powder and
salt. Stir fry for ten seconds or so.
3. Add the basic curry sauce and allow to cook on a medium heat for one
minute.
4. Add the pepper and onion, stir fry for thirty seconds.
5. Add the cooked lamb and after one minute add the quartered tomato and
coriander leaves. Allow the lamb to heat thoroughly.
6. Add the lemon juice and serve.

Lamb Pathia
Another Parsee dish with a sweetish taste and a deep, dark red in colour. This
recipe is
garnished with coconut before serving.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
2 Garlic cloves, crushed and finely chopped
1 tablespoon Tomato puree
1 teaspoon Paprika
1 teaspoon Special Spice Mixture
1/2 teaspoon Chilli Powder
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 teaspoon Sugar
1 portion Lamb (pre cooked)
1 tsp coconut powder
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the garlic, tomato puree, paprika, special spice mixture, chilli powder
and salt.
3. After ten seconds add the basic curry sauce and stir until everything is mixed
thoroughly.
4. Add sugar and mix in.
5. Add the lamb, stir in and allow time to heat thoroughly.
6. Garnish with the coconut and serve.

Lamb Korma
Kormas are one of the all time Indian restaurant favourites. A delicately spiced
dish,
flavoured with coconut, ground almonds and fresh cream.
This richly aromatic dish, of which there are many variations, was created by the
Moguls.
In India this has always been one of the most popular dishes to entertain guests
with.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 Clove garlic (crushed and chopped)
1 teaspoon Special Spice Mixture
3 pinches Salt plus 1 tablespoon of sugar
4 tablespoons Basic Curry Sauce
1 tablespoon Coconut Powder
1 tablespoon Ground almonds
1 portion Lamb (pre cooked)
4 tablespoons Single cream
1/2 teaspoon Turmeric (for colour)
1/2 tablespoon Chopped coriander leaves
1. Heat the oil in a frying pan, add the pepper and when it sizzles add the
special spice mixture and salt.
2. Stir for a few seconds before adding the basic curry sauce.
3. Keep stirring as you add the coconut and ground almonds.
4. Add the cooked lamb and simmer for two minutes.
5. Add the single cream and turmeric. Stir well and make sure the lamb is
thoroughly heated.
6. Add the chopped coriander leaves and serve.

Lamb Dhansak
Dhansak has its origins in ancient Persia. This unique Parsee cuisine is influenced
by both
Indian and Persian traditions.
The recipe here includes pineapple chunks and gives this sweet and sour dish a
nice touch
of the sub-continent.
Ingredients:
Method:
2 oz Red lentils
4 tablespoons Groundnut or sesame seed oil
Few pieces Finely sliced red/green pepper
1/2 teaspoon Turmeric
4 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
1/4 teaspoon Chilli powder
1 teaspoon Special Spice Mixture
1 Small onion (finely sliced)
1 Small tomato (quartered and deseeded)
1 tablespoon Lemon Juice
1 teaspoon Sugar
2 Pineapple chunks (with 1/2 tablespoon of the juice)
2 pinches Salt
1 tablespoon Garam masala
2 tablespoons Freshly chopped coriander
1. Wash lentils, remove any grit and boil in an equal amount of water until
cooked which should take thirty minutes or so.
2. Heat oil, add the peppers and cook for one minute, then add the turmeric,
and basic curry sauce.
3. Add the cooked lamb and allow to heat thoroughly.
4. Add the chilli powder, special spice mixture, onion, tomato and stir fry for one
minute.
5. Add the lemon juice, sugar, pineapple, salt and garam masala.
6. Mix in the cooked red lentils, garnish with the chopped coriander and serve.

Lamb Do Piaza
The Punjab is famous the world over for the quality of its fine cuisine. Some of the
recipies
from this region are not just unique but synonymous with quality.
Punjabi chefs pride themselves for their expertise in presentation and preparation
of their
traditional recipes.
Ingredients:
Method:
4 tablespoons Oil
1 Medium onion (finely chopped)
2 Cloves
1 Brown cardamon
2 Green cardamons
3 Black peppercorns
3 inch Cinnamon stick
1 Large onion (thickly chopped)
1/2 teaspoon Chilli Powder
1 Clove of garlic (crushed and chopped finely)
4 tablespoons Basic Curry Sauce
1 teaspoon Special Spice Mixture
1/2 teaspoon Cumin seeds
5 tablespoons Natural yoghurt
5 tablespoons Hot water
1 pinch Salt
1 portion Lamb (pre cooked)
1 Tomato peeled, quarted and deseeded)
1/2 teaspoon Garam masala
1/2 tablespoon Green pepper
2 tablespoons Freshly chopped coriander leaves
1 tablespoon Single cream
1. Heat the oil and fry the finely chopped onion until golden brown, then remove
the onion from the oil, put into a dish and leave to one side.
2. Add cloves, cardamoms, peppercorns, cinnamon stick to the hot oil, and stir
for one minute.
3. Add the thickly chopped onion, chilli powder and crushed garlic and stir-fry
for ten minutes on a low heat.
4. Add the basic curry sauce, special spice mixture, cumin seeds and blend in
before adding the yoghurt. Stir fry for a further two minutes.
5. Add hot water, salt and cooked lamb. Leave on a fairly high heat for two and
a half minutes.
6. When the lamb is well heated, put contents into a pyrex or similar casserole
dish.
7. Garnish with the already fried onion, tomato, garam masala, green pepper
and coriander leaves.
8. Place in a pre heated oven for fifteen minutes.

9. Remove from the oven, pour the cream over the top and serve.

Sag Gosht
This spinach and lamb based dish with a subtle lime flavour appears on many of
the better
Indian restaurant menus. It is simple to prepare and well worth the small effort
involved.
Ingredients:
Method:
4 tablespoon Oil
Few pieces Finely sliced green or red pepper
1 tablespoon Finely chopped onion
1 Garlic clove (crushed and chopped)
1/2 teaspoon Special Spice Mixture
1 pinch Salt
4 tablespoons Basic Curry Sauce
4 oz Spinach
1 portion Lamb (pre cooked)
1 teaspoon Lime juice
1. Heat the oil in a frying pan, and quickly add the sliced pepper, onion and
garlic.
2. As soon as it starts to sizzle add the special spice mixture and salt. Mix well.
3. After ten seconds or so, add the basic curry sauce and stir until everything is
mixed thoroughly.
4. Add the spinach, cooked lamb and stir until lamb is thoroughly heated.
5. Add the lime juice, stir well and serve.

Bhoona Ghost
A delicately spiced dish which is stir fried and garnished with fried capsicum
(peppers),
onion and freshly chopped coriander leaves.
This dish is not very oily (as always any excess oil is ladled off). Bhoona Ghost is a
mild
dish and is rapidly gaining popularity in the Indian restaurants.
Ingredients:
Method:
4 tablespoons Oil
1/2 Red pepper (roughly chopped)
1 Small onion (roughly chopped)
1 Garlic clove (finely chopped)
2 tablespoons Spring onions (chopped)
1/2 teaspoon Fenugreek leaves (dried)
Make a paste of:
1 teaspoon Special Spice Mixture
1/2 teaspoon Garam masala
1 teaspoon Chilli powder
1/2 teaspoon Fenugreek leaves
1 teaspoon Tomato puree
1 pinch Salt
1/2 tablespoon water to make paste
3 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
2 tablespoons Freshly chopped coriander leaves
1. Heat half the oil, add the chopped pepper and onion and fry until onions are
soft but not yet brown.
2. Remove the fried pepper and onion from the pan and put into a separaste
dish.
3. Heat the remaining oil in the pan, add the garlic and spring onions, allow to
cook for about thirty seconds before adding the fenugreek. Stir fry for a few
seconds.
4. Add the spice paste. Mix well and allow to cook for about ten seconds or so.
Add half the basic curry sauce and simmer for a minute.
5. Add the cooked lamb. Allow to simmer for another minute and add the
remaining basic curry sauce. Simmer for a few minutes until the chicken is
thoroughly heated.
6. Drain away all the excess oil. Garnish with the previously fried pepper and
onions.
7. Sprinkle the chopped coriander leaves on top and serve at once.

Chicken Curry
This is the standard chicken curry dish and is most popular with new curry converts.
It is
served with with a delicious, lightly spiced mild to medium sauce.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 teaspoon Special Spice Mixture
1/4 teaspoon Chilli Powder
1/4 teaspoon Fenugreek Leaves (soak in a little water before adding)
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 portion Chicken (pre cooked)
1/2 tablespoon Chopped coriander leaves
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the special spice mixture, chilli powder, fenugreek leaves and salt.
3. After ten seconds add the basic curry sauce and stir until everything is mixed
thoroughly.
4. Add the chicken and stir well for two or three minutes until it is thoroughly
heated.
5. Add the chopped coriander leaves and serve.

Chicken Korma
The Korma comes from Northern India. Kormas are one of the all time Indian
restaurant
favourites. A delicately spiced dish, flavoured with coconut, ground almonds and
fresh
cream. Boneless diced pieces of tender chicken sauted and cooked in rich gravy.
This richly aromatic dish was created by the Moguls.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 Clove garlic (crushed and chopped)
1 teaspoon Special Spice Mixture
3 pinches Salt plus 1 tablespoon sugar
4 tablespoons Basic Curry Sauce
1 tablespoon Coconut Powder
1 tablespoon Ground almonds
1 portion Chicken (pre cooked)
4 tablespoons Single cream
1/2 teaspoon Turmeric (for colour)
1/2 tablespoon Chopped coriander leaves
1. Heat the oil in a frying pan, add the pepper and when it sizzles add the
special spice mixture and salt.
2. Stir for a few seconds before adding the basic curry sauce.
3. Keep stirring as you add the coconut and ground almonds.
4. Add the cooked chicken and simmer for two minutes.
5. Add the single cream and turmeric. Stir well and make sure the chicken is
thoroughly heated.
6. Add the chopped coriander leaves and serve.

Chicken Vindaloo
Vindaloo remains one of the most popular items on the Indian restaurant menu and
has its
origins in Goa. This recipe is the restaurant one and is very tasty.
Traditionally this was a pork dish cooked with plenty of wine vinegar and garlic, but
you can
use lamb, chicken or any other main ingredient of your choice. Goa was a
Portuguese
colony and the cuisine has been influenced by outside sources. The Goan cuisine
has
developed into something unique and vindaloo is one of its main dishes.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 Garlic clove, crushed and finely chopped
1 teaspoon Tomato puree
1 1/2 teaspoons Special Spice Mixture
2 teaspoons Chilli powder
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
2 Cloves
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 teaspoon lemon
1 portion Chicken (pre cooked)
3 pieces Cooked potato
1/2 tablespoon Chopped coriander leaves
1. Heat the oil, add the pepper pieces and as it starts to sizzle add the garlic,
tomato puree, special spice mixture, chilli powder, fenugreek leaves, cloves
and salt. Stir fry for a few seconds.
2. Add the basic curry gravy and lemon. Cook on a medium heat for about
three minutes.
3. Add the chicken and allow to heat thoroughly, then add the potato pieces
and cook for a further thirty seconds.
4. Add the chopped coriander leaves and serve.

Chicken Madras
A fairly hot, spicy standard Indian restaurant dish which is served with a slightly
sour and
tasty gravy.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 Clove garlic (crushed and chopped)
1/2 teaspoon Tomato puree
1 teaspoon Special Spice Mixture
1 1/2 teaspoons Chilli powder
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 tablespoon Ground almonds
Wedge Lemon or 1 tbs of Juice
1 portion Chicken (pre cooked)
1/2 tablespoon Chopped coriander leaves
1. Heat the oil and add the pepper slices, as it starts to sizzle add the crushed
garlic and after a few seconds add tomato puree, special spice mixture, chilli
powder, fenugreek leaves and salt.
2. Stir fry for a few seconds, add the basic curry sauce, ground almonds and
lemon.
3. Cook on a medium heat for about three minutes, then add the chicken and
allow to heat thoroughly.
4. Add the chopped coriander leaves and serve.

Chicken Phall
Probably the hottest curry a restaurant will serve and is best described as
exceptionally hot.
Only for serious chilli lovers.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1/2 teaspoon Tomato puree
1 teaspoon Special Spice Mixture
4 teaspoons Chilli powder
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 portion Chicken (pre cooked)
1/2 tablespoon Chopped coriander leaves
1. Heat the oil and add the pepper pieces, as it starts to sizzle add the tomato
puree, special spice mixture, chilli powder, fenugreek leaves and salt.
2. Stir fry for a few seconds, add the basic curry sauce.
3. Cook on a medium heat for about three minutes, add the chicken. and allow
to heat thoroughly.
4. Add the chopped coriander leaves and serve.

Chicken Jalfrezi
This tasty favourite hot and spicy dish is cooked in fresh herbs with lots of onions,
tomato,
green chillies and capsicum (pepper).
Jalfrezi is currently enjoying much popularity in the Indian restaurants.
Ingredients:
Method:
4 tablespoons Oil
4 Fresh green chillies ( deseeded and sliced lengthwise)
2 Garlic cloves, crushed and finely chopped
1 teaspoon Special Spice Mixture
1 teaspoon Chilli powder
1 pinch Salt
4 tablespoons Basic Curry Sauce
1/2 Red pepper (roughly chopped)
1 Small onion (roughly chopped)
1 Tomato (quartered and deseeded)
2 tablespoons Fresh coriander leaves
1 tablespoon Lemon juice
1 portion Chicken (pre cooked)
1. Heat the oil, add the sliced green chillies and garlic.
2. After thirty seconds, or so, add the special spice mixture, chilli powder and
salt. Stir fry for ten seconds or so.
3. Add the basic curry sauce and allow to cook on a medium heat for one
minute.
4. Add the pepper and onion, stir fry for thirty seconds.
5. Add the cooked chicken and after one minute add the quartered tomato and
coriander leaves. Allow the chicken to heat thoroughly.
6. Add the lemon juice and serve.

Chicken Dhansak
Dhansak has its origins in ancient Persia. This unique cuisine is influenced by both
Indian
and Persian traditions. This dish combines a subtle mixture of both sweet and sour
elements, it is served with chunks of pineapple and garnished with freshly chopped
coriander leaves.
Ingredients:
Method:
21 oz Red lentils
4 tablespoons Groundnut or sesame seed oil
Few pieces Finely sliced red/green pepper
1/2 teaspoon Turmeric
4 tablespoons Basic Curry Sauce
1 portion Chicken (pre cooked)
1/4 teaspoon Chilli powder
1 teaspoon Special Spice Mixture
1 Small onion ( finely sliced)
1 Small tomato (quartered and deseeded)
1 tablespoon Lemon Juice
1 teaspoon Sugar
2 Pineapple chunks (with 1/2 tablespoon of the juice)
2 pinches Salt
1 tablespoon Garam masala
2 tablespoons Freshly chopped coriander
1. 1. Wash lentils, remove any grit and boil in an equal amount of water until
cooked which should take thirty minutes or so.
2. Heat oil, add the peppers and cook for one minute, then add the turmeric,
and basic curry sauce.
3. Add the cooked chicken and allow to heat thoroughly.
4. Add the chilli powder, special spice mixture, onion, tomato and stir fry for one
minute.
5. Add the lemon juice, sugar, pineapple, salt and garam masala.
6. Mix in the cooked red lentils, garnish with the chopped coriander and serve.

Chicken Do Piaza
The Punjab is famous the world over for the quality of its cuisine. Some of the
recipies from
this region are not just unique but synonymous with quality.
Punjabi chefs pride themselves for their expertise in presentation and preparation
of their
traditional recipes.
Ingredients:
Method:
4 tablespoons Oil
1 Medium onion (finely chopped)
2 Cloves
1 Brown cardamon
2 Green cardamons
3 Black peppercorns
3 inch Cinnamon stick
1 Large onion (thickly chopped)
1/2 teaspoon Chilli Powder
1 Clove of garlic (crushed and chopped finely)
4 tablespoons Basic Curry Sauce
1 teaspoon Special Spice Mixture
1/2 teaspoon Cumin seeds
5 tablespoons Natural yoghurt
5 tablespoons Hot water
1 pinch Salt
1 portion Chicken (pre cooked)
1 Tomato peeled, quarted and deseeded)
1/2 teaspoon Garam masala
1/2 tablespoon Green pepper
2 tablespoons Freshly chopped coriander leaves
1 tablespoon Single cream
1. Heat the oil and fry the finely chopped onion until golden brown, then remove
the onion from the oil, put into a dish and leave to one side.
2. Add cloves, cardamoms, peppercorns, cinnamon stick to the hot oil, and stir
for one minute.
3. Add the thickly chopped onion, chilli powder and crushed garlic and stir-fry
for ten minutes on a low heat.
4. Add the basic curry sauce, special spice mixture, cumin seeds and blend in
before adding the yoghurt. Stir fry for a further two minutes.
5. Add hot water, salt and cooked chicken and leave on a fairly high heat for
two and a half minutes.
6. When the chicken is well heated, put contents into a pyrex or similar
casserole dish.
7. Garnish with the already fried onion, tomato, garam masala, green pepper
and coriander leaves.
8. Place in a pre heated oven for fifteen minutes.

9. Remove from the oven, pour the cream over the top and serve.

Bhoona Chicken
A delicately spiced dish which is stir fried and garnished with fried capsicum
(peppers),
onion and freshly chopped coriander leaves. This dish is not very oily (any excess
oil is
ladled off).
Chicken Boona is a mild dish and is rapidly gaining popularity in the Indian
restaurants.
Ingredients:
Method:
4 tablespoons Oil
1/2 Red pepper (roughly chopped)
1 Small onion (roughly chopped)
1 Garlic clove (finely chopped)
2 tablespoons Spring onions (chopped)
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
Make a paste of:
1 teaspoon Special Spice Mixture
1/2 teaspoon Garam masala
1 teaspoon Chilli powder
1/2 teaspoon Fenugreek leaves
1 teaspoon Tomato puree
1 pinch Salt
1/2 tablespoon water to make paste
3 tablespoons Basic Curry Sauce
1 portion Chicken (pre cooked)
2 tablespoons Freshly chopped coriander leaves
1. Heat half the oil, add the chopped pepper and onion and fry until onions are
soft but not yet brown.
2. Remove the fried pepper and onion from the pan and put into a separaste
dish.
3. Heat the remaining oil in the pan, add the garlic and spring onions, allow to
cook for about thirty seconds before adding the fenugreek. Stir fry for a few
seconds.
4. Add the spice paste. Mix well and allow to cook for about ten seconds or so.
Add half the basic curry sauce and simmer for a minute.
5. Add the cooked chicken. Allow to simmer for another minute and add the
remaining basic curry sauce. Simmer for a few minutes until the chicken is
thoroughly heated.
6. Drain away all the excess oil. Garnish with the previously fried pepper and
onions.
7. Sprinkle the chopped coriander leaves on top and serve at once.

Murg Pathia
This dish originated in Persia and has become one of the more popular dishes in
upmarket
Indian restaurants. The dish is served with an aromatic dark red sauce and is great
with
Pillau rice.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
2 Garlic cloves, crushed and finely chopped
1 tablespoon Tomato puree
1 teaspoon Paprika
1 teaspoon Special Spice Mixture
1/2 teaspoon Chilli Powder
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 teaspoon Sugar
1 portion Chicken (pre cooked)
1/2 tsp coconut powder
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the garlic, tomato puree, paprika, special spice mixture, chilli powder
and salt.
3. After ten seconds add the basic curry sauce and stir until everything is mixed
thoroughly.
4. Add sugar and mix in.
5. Add the chicken, stir in and allow time to heat thoroughly.
6. Garnish with the coconut and serve.

King Prawn Curry

A medium curry with king prawn as the main ingredient and served with a delicious,
lightly
spiced mild to medium, sauce garnished with freshly chopped coriander leaves.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 teaspoon Special Spice Mixture
1/4 teaspoon Chilli Powder
4 tablespoons Basic Curry Sauce
4 King Prawns, pre cooked in boiling, salted water for five minutes (large shrimp
in USA)
1/2 tablespoon Chopped coriander leaves
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the special spice mixture, and chilli powder.
3. After a few seconds add the basic curry sauce and stir until everything is
mixed thoroughly.
4. Chop the pre cooked king prawns in two, add and stir well for two or three
minutes until they are thoroughly heated.
5. Add the chopped coriander leaves and serve.

King Prawn Madras

A fairly hot, spicy king prawn dish with a distinctive combination of spices
simmered in a
sweet and sour sauce.
This is one of the more popular prawn dishes in the Indian restaurant.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 Clove garlic (crushed and chopped)
1/2 teaspoon Tomato puree
1 teaspoon Special Spice Mixture
1 1/2 teaspoons Chilli powder
4 tablespoons Basic Curry Sauce
1 tablespoon Ground almonds
4 King Prawns, pre cooked in boilin salted water for five minutes (large shrimp in
USA)
1 teaspoon Lemon juice
1. Heat the oil and add the pepper slices, as it starts to sizzle add the crushed
garlic and after a few seconds add tomato puree, special spice mixture, and
chilli powder.
2. Stir fry for a few seconds, add the basic curry sauce and ground almonds.
3. Cook on a medium heat for about three minutes, then add the pre cooked
king prawns and allow to heat thoroughly.
4. Add the lemon juice, mix and serve.

King Prawn Vindaloo

This king prawn fairly hot dish is another popular item in the Indian restaurant.
This dish has its origins in Goa and the red wine gives it a wonderful unmistakable
rich
taste.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 teaspoon Crushed garlic
1 teaspoon Tomato puree
1 1/2 teaspoon Special Spice Mixture
2 teaspoons Chilli powder
2 Cloves
4 tablespoons Basic Curry Sauce
1 tablespoon Red wine
4 King prawns, pre cooked in boiling salted water for five minutes (large shrimp
in USA)
2 pieces Cooked potato
1/2 tablespoon Chopped coriander leaves
1. Heat the oil, add the pepper pieces and as it starts to sizzle add the crushed
garlic, tomato puree, special spice mixture, chilli powder, and cloves. Stir fry
for a few seconds.
2. Add the basic curry gravy and red wine. Cook on a medium heat for about
three minutes
3. Chop the pre cooked king prawns in two and add. Allow to heat thoroughly
before adding the potato pieces and cook for a further thirty seconds.
4. Add the chopped coriander leaves and serve.

Bhoona King Prawn

A delicately spiced dish which is stir fried and garnished with fried capsicum
(peppers),
onion and freshly chopped coriander leaves.
This recipe is much the same as for chicken bhoona, the only difference is the
main
ingredient.
Ingredients:
Method:
4 tablespoons Oil
1/2 Red pepper (roughly chopped)
1 Small onion (roughly chopped)
1 Garlic clove (finely chopped)
2 tablespoons Spring onions (chopped)
1/2 teaspoon Fenugreek leaves (soak in a little water before adding)
Make a paste of:
1 teaspoon Special Spice Mixture
1/2 teaspoon Garam masala
1 teaspoon Chilli powder
1/2 teaspoon Fenugreek leaves
1 teaspoon Tomato puree
1 pinch Salt
1/2 tablespoon water to make paste
3 tablespoons Basic Curry Sauce
4 King Prawns, pre cooked in boiling, salted water for five minutes (large shrimp
in USA)
1 tablespoon Freshly chopped coriander leaves
1. Heat half the oil, add the chopped pepper and onion and fry until onions are
soft but not yet brown.
2. Remove the fried pepper and onion from the pan and put into a separaste
dish.
3. Heat the remaining oil in the pan, add the garlic and spring onions, allow to
cook for about thirty seconds before adding the fenugreek. Stir fry for no
more than two seconds.
4. Add the spice paste. Mix well and allow to cook for about ten seconds or so.
Add half the basic curry sauce and simmer for a minute.
5. Chop the cooked king prawns in two and add. Allow to simmer for another
minute and add the remaining basic curry sauce. Simmer for a few minutes
until the prawns are thoroughly heated.
6. Drain away all the excess oil. Garnish with the previously fried pepper and
onions.
7. Sprinkle the chopped coriander leaves on top and serve at once.

Bombay Potato
This vegetable favourite appears on every Indian restaurant menu and makes a
wonderful
side dish.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red or green pepper
1 tablespoon Finely chopped onion
1/2 teaspoon Special Spice Mixture
1/2 teaspoon Fenugreek Leaves (soak in a little water before adding)
1 pinch Salt
4 tablespoons Basic Curry Sauce
1 portion Cooked potato
1/4 teaspoon Mango powder
1. Heat the oil in a frying pan, and quickly add sliced pepper and onion.
2. As soon as it starts to sizzle add special spice mixture, fenugreek leaves and
salt.
3. After ten seconds or so, add the basic curry sauce and mix well.
4. Add the cooked potato and stir lightly until thoroughly heated.
5. Add the mango powder, stir and serve.

Methi Aloo
This is another vegetable dish, flavoured with methi (fenugreek) and appears on
almost
every Indian restaurant menu.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red or green pepper
1 tablespoon Finely chopped onion
1/2 teaspoon Special Spice Mixture
1 tablespoon Fenugreek Leaves (soak in a little water before adding)
1 pinch Salt
4 tablespoons Basic Curry Sauce
1 portion Cooked potato
1. Heat the oil in a frying pan, and quickly add the sliced pepper and onion.
2. As soon as it starts to sizzle add the special spice mixture, fenugreek leaves
and salt. Mix well.
3. After ten seconds or so, add the basic curry sauce and stir well.
4. Add the cooked potato and stir until thoroughly heated, then serve.

Sag Wala
This spinach based dish with a subtle lime flavour now appears on many of the
more
upmarket Indian restaurant menus. It is simple to prepare and well worth the small
effort
involved.
Ingredients:
Method:
4 tablespoon Oil
Few pieces Finely sliced green or red pepper
1 tablespoon Finely chopped onion
1 Garlic clove (crushed and chopped)
1/2 teaspoon Special Spice Mixture
1 pinch Salt
4 tablespoons Basic Curry Sauce
8 oz Spinach
1 teaspoon Lime juice
1. Heat the oil in a frying pan, and quickly add the sliced pepper, onion and
garlic.
2. As soon as it starts to sizzle add the special spice mixture and salt. Mix well.
3. After ten seconds or so, add the basic curry sauce and stir until everything is
mixed thoroughly.
4. Add the spinach and stir lightly until cooked.
5. Add the lime juice, stir well and serve.

Cauliflower Bhaji
Cauliflower is a natural ingredient for Indian cooking and this side dish makes a
wonderful
accompaniment to any meal.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red or green pepper
1 tablespoon Finely chopped onion
1/2 teaspoon Special Spice Mixture
1/2 teaspoon Fenugreek Leaves (soak in a little water before adding)
1 pinch Salt
4 tablespoons Basic Curry Sauce
1 portion Cooked cauliflower
1. Heat the oil in a frying pan, and quickly add the sliced pepper and onion.
2. As soon as it starts to sizzle add special spice mixture, fenugreek leaves and
salt.
3. After ten seconds or so, add basic curry sauce and mix well.
4. Add the cooked cauliflower and stir into the sauce. When it is thoroughly
heated (be careful not to break up the cauliflower).
5. Allow to heat thoroughly and serve.

Mushroom Bhaji
The simple mushroom is used in cooking all over the world and lends itself
handsomely to
the Indian style of cuisine.
Personally I like to just lightly cook the mushrooms so they just pick up the exotic
flavour of
the sauce.
Ingredients:
Method:
4 tablespoons Oil
Few pieces Finely sliced red or green pepper
1 tablespoon Finely chopped onion
1/2 teaspoon Special Spice Mixture
1/2 teaspoon Tomato puree
1 pinch Salt
4 tablespoons Basic Curry Sauce
8 oz (230 g) Button mushrooms (washed and sliced in two)
1 Tomato (deseeded and quartered)
1. Heat oil in a frying pan, and quickly add the sliced pepper and onion.
2. As soon as it starts to sizzle add the spice mixture, tomato puree and salt.
3. After ten seconds or so, add curry sauce and stir well.
4. Add mushrooms and quartered tomato, stir until it is thoroughly heated and
serve. Don't overcook the mushrooms.

Onion Bhaji
Here I include the recipe for one of the most popular starters on the Indian
restaurant
menu. Onion Bhajees will take about 15 minutes to make and worth the little effort
involved.
Ingredients:
Method:
1 large onion plus 1 egg
4 oz gram flour (chickpea)
3 fl oz water plus methi a tablspoon of red lentils
1 teaspoon turmeric
1 tesspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chopped coriander leaves (ciltrano)
2 pinches Salt a little tamarin half a teaspoon
Vegetable oil for deep fat frying (do not use Olive Oil)
1. Slice the onion finely. and squees with hands for 2 minutes
2. Mix the flour and water together to make a stiff batter. You may add a little
more flour if necessary.
3. Add the onions and remaining ingredients and mix well together.
4. Gently slide a heaped tablespoon full of the batter into the oil one at a time
and fry for 3 minutes.
5. Remove from the oil and press into a round flat shape before returning them
to the oil for a further 2 minutes or until golden brown.
6. Drain on kitchen paper and keep warm until all the bhajees are cooked.
7. Serve on a bed of green salad with Mint sauce.

Principles: Basmati Rice Cooking

Should you live in the US and have difficulty in sourcing Basmati, you can use a
variety
grown in Texas called Texmati which may give you similar results.
However, the recipies given here are for Basmati and the cooking times for other
varieties
may have to be adjusted.
Follow the recipes carefully and with a little practise you will be able to cook perfect
rice .For Indian cooking, there is only one variety of rice to use and that is Basmati
fluffy rice each and every time.
Cooked rice can be frozen in individual portions (only if allowed to cool first and
frozen
immediately) and reheated later in a microwave oven.
Important Tips to follow:
(a) Always use basmati rice.
(b) Put rice in strainer over a pot of cold water and wash gently, be careful not
to break the grains (basmati is quite fragile).
(c) You may have to repeat this up to 10 times to get the water as clear as
possible and get rid of all the starch.
(d) Leave water running gently over the rice for 5 minutes or so after the
washing.
(e) An important factor is during the washing, the rice also absorbs water which
helps to make the finished rice more fluffy.
(f) The cooking time never varies no matter how much rice you decide to
make.
(g) The ratio of water to rice is 1:1 1/3
i.e. One cup of rice to one and a third cups of water. If you want to cook 3
cups of rice the ratio will be 3 cups rice to 4 cups of water.
(h) One cup of rice will be enough for two serving portions.
(i) The oil is included to help separate the grains from each other and give the
rice a more appealing look.
(j) Never use salt when cooking basmati rice as this impairs the flavour.

Plain Rice
Ingredients:
Method:
1 1/3 cups Water
1/4 teaspoon Oil
1 cup Basmati rice (washed)
1. Boil the water and oil in a lidded pan or pot.
2. The minute it starts to boil put in the washed rice and allow to come back to
the boil.
3. Cover with the lid and reduce heat to minimum and leave for about 10
minutes. Be careful the rice don't stick to the bottom of the pan as it will burn.
4. Check a few grains of the rice, it should be firm but not overcooked and all
the water should be absorbed.
5. Gently fork through the rice, recover and put in the oven to keep warm.
6. The longer you leave in the oven, the more the grains will separate and the
fluffier the rice will be, leave for twenty minutes at least but an hour is even
better.

Pillau Rice
Ingredients:
Method:
1 1/3 cups Water
1/4 teaspoon Oil
1/2 teaspoon Fennel seeds
1/2 teaspoon Cummin seeds
2 Bay leaves
4 Cloves
4 Cardamoms
2 inch piece Cassia bark
1. Boil the water, oil and spices in a lidded pan or pot.
2. The minute it starts to boil put in the washed rice and allow to come back to
the boil.
3. Cover with the lid and reduce heat to minimum and leave for about 10
minutes. Be careful the rice don't stick to the bottom of the pan as it will burn.
4. Check a few grains of the rice, it should be firm but not overcooked and all
the water should be absorbed.
5. Pick out the whole spices, gently fork through the rice, then sprinkle a little
food colouring on top, recover and put in the oven to keep warm and absorb
the steam.
6. The longer you leave in the oven, the more the grains will separate and the
fluffier the rice will be, leave for twenty minutes at least but an hour is even
better.

Other Rice Recipes

Peas Pillau
Ingredients:
Method:
To the cooked Pillau Rice add one tablespoon of cooked peas to each portion. Mix
in well
with a fork before serving.
Coconut Rice
Ingredients:
Method:
To the cooked Plain Rice add a tablespoon of coconut powder to each portion. Mix
in well
with a fork before serving.
1 portion Cooked Pillau Rice
1 tablespoon Cooked peas
1 portion Plain Rice
1 tablespoon Coconut Powder

Tandoori Principles
Tandoori cookery has its origins with the nomadic tribes of central Asia and was
brought by
the Moghuls to India. Traditionally a tandoor is a cylindrical brick or clay oven used
to cook
at very high temperatures of 500 degrees F and more.
The Tandoori oven used in Indian restaurants is made of clay and fired with
charcoal. The
meat, fish or chicken is put inside the hot oven on thick metal skewers. The food
cooked in
these ovens is superb, cooked on the outside and still moist on the inside. All the
delicious
flavours of the food and spices are intensified and preserved.
The tandoor is also used to quickly bake those delicious naan breads. This
traditional form
of cooking has reached high popularity and is internationally recognised as a
unique form of
fine Indian cuisine.
Good results however can be achieved in your own kitchen on the grill or rotary
spit.
Tandoori style food is first marinated in a mixture of yoghurt and other spicy
ingredients, for
a number of hours, before cooking. This is very important and gives the cooked
food an
unforgetable, superb taste.

Chicken Tikka
Preparation:
Method:
1. The skinless chicken breast pieces should be chopped into 1 1/2 inch cubes.
2. Pour tandoori marinade into a leak-proof plastic bag.
3. Add the chicken, squeeze as much air as possible from the bag and seal.
4. Knead the bag to rub the marinade well into the chicken.
5. Place the bag on a plate and refrigerate for at least 6 hours (12 is better).
Knead and turn the bag occasionally.
1. Pre-heat the grill to a high temperature.
2. Remove the chicken from the marinade and thread the tikka pieces on metal
skewers leaving a gap between each piece.
3. Place skewers on to a rack above a foil lined tray under the grill.
4. Cook for about 5 minutes before turning and cook for a further 5 minutes.
5. Make sure the chicken is cooked throughly before serving on a bed of
shredded lettuce with a few thinly sliced, red onion rings and a wedge of
lemon to garnish.

Tandoori Chicken
Preparation:
Method:
1. The chicken thighs should have all skin removed. Make a few deep cuts, one
inch long and 1/2 inch deep on the flesh of each.
2. Pour tandoori marinade into a leak-proof plastic bag.
3. Add the chicken, squeeze as much air as possible from the bag and seal.
4. Knead the bag to rub the marinade well into the chicken.
5. Place the bag on a plate and refrigerate for at least 6 hours (12 is better).
Knead and turn the bag occasionally.
1. Pre heat the grill to a high temperature.
2. Remove the chicken from the marinade and thread the thighs at the thickest
point on metal skewers leaving a space between each leg.
3. Place skewers on to a rack above a foil lined tray under the grill.
4. Cook for about 5 minutes before turning and cook for a further 5 minutes.
5. Make sure the chicken is cooked right through before serving on a bed of
shredded lettuce with a few thinly sliced, red onion rings and a wedge of
lemon to garnish.

Lamb Tikka Curry

Ingredients:
Method:
4 tablespoons Oil
Few pieces Sliced red or green pepper
1 teaspoon Special Spice Mixture
1 pinch Chilli powder
2 teaspoons Tomato puree
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 portion Cooked lamb tandoori pieces
1 tablespoons Tandoori marinade
2 oz (60 g) Single cream
2 tablespoons Coriander leaves (freshly chopped)
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the special spice mixture, chilli powder and salt.
3. After ten seconds add the basic curry sauce and stir until everything is mixed
thoroughly.
4. Add the tandoori cooked meat and stir well for two or three minutes until it is
thoroughly heated.
5. Now add the tandoori marinade and stir in.
6. Add the cream and stir well, then add the chopped coriander leaves and
serve.

Chicken Tikka Masala

A very popular dish and one of the all time Indian restaurant favourites. This dish
does not
have its origins in India but is the creation of a London restaurant chef. Chunks of
succulent
chicken first cooked in the tandoor and then served in a tasty gravy with tomato,
green
peppers and other herbs and spices.
Ingredients:
Method:
1 1/2 tablespoons Oil
Few pieces Thinly sliced green pepper
1 Green chilli (finely chopped)
1 1/2 tablespoons Basic Curry Sauce
1/2 teaspoon Tomato puree
Few pieces Tomato (deseeded and chopped)
1 tablespoon Tandoori marinade
1/2 teaspoon Tandoori masala
1 tablespoon Plain yoghurt
1 tablespoon Coriander leaves (chopped)
1/2 tablespoon Ground almonds
1/2 tablespoon Single cream
1/2 teaspoon Sugar
1 portion Cooked chicken tandoori pieces
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the chopped chilli, basic curry sauce, tomato puree, tomato pieces,
tandoori marinade and tandoori masala.
3. Cook for about five minutes and stir frequently.
4. Add the yoghurt, coriander leaves, ground almonds, single cream and sugar.
Stir until everything is mixed thoroughly.
5. Add the cooked chicken tandoori pieces, stir until hot and serve.

Sheek Kebab
This particular treat is one of the few dishes cooked in the tandoor which is not
marinated
before cooking.
Ingredients:
Method:
Serve on a bed of lettuce with a wedge of lemon or lime.
3/4 lb Minced lamb
1 inch Ginger, crushed and chopped finely
1/2 teaspoon Small onion, finely chopped
1/4 teaspoon Chilli powder
1 Garlic clove, crushed and finely chopped
1/2 teaspoon Garam masala
1 teaspoon Special Spice Mixture
1/2 teaspoon Tandoori masala
1 tablespoon Coriander leaves, freshly chopped
1 Beaten egg
A little Red food colouring
1. Thoroughly mix all the ingredients together with your hands.
2. Refrigerate for 15-20 minutes.
3. Divide into two portions and mould into sausage shapes on metal skewers.
4. Put the kebabs under a hot pre-heated grill for about 8 mins turning
occasionally.

Tandoori King Prawn

Method:
Note: Only use fresh uncooked king prawns with shells and beard removed.
1. The fresh uncooked king prawns must have their shells and beard removed.
2. Put enough Tandoori Marinade into a bowl to cover the prawns.
3. Make sure they are well coated with the marinade.
4. Allow the bowl to stand covered for one hour or so.
1. Pre heat the grill to a high temperature.
2. Place prawns on a baking tray and cook on the grill or on the top tray of the
oven.
3. The prawns should be cooked in about 8 to 10 minutes.
4. Serve on a bed of green salad with a wedge of lemon.

Naan
Naan is a flat leavened bread, lightly spiced and traditionally baked in the tandoor.
This
recipe will give you a close approxamation of the traditional naan using your
kitchen oven.
Ingredients:
Method:
4 cups Plain White Flour
2 tablespoon Yoghurt
A little Warm water
1 teaspoon Kalonji
2 tablespoons Melted ghee or butter
1. Put the flour into a large bowl and make a well in the middle.
2. Pour the yoghurt into the well and mix, add enough warm water to make a
soft but firm dough.
3. Knead on a lightly floured surface for five minutes or until smooth.
4. Place the dough in a well oiled bowl, cover with a damp cloth and leave in a
warm place for two hours. It will double in size.
5. Punch down the dough, add the kalonji and allow to rest.
6. Place a large backing pan on the bottom of the oven and heat to 500
degrees F.
7. Divide the dough into 4 equal parts and roll out on a lightly floured surface.
8. Put one naan on the preheated baking pan and bake for 60 seconds and put
under grill
9. Remove baked naan, brush with melted butter and keep on a warm plate.
Bake the other three naans and serve.

Poori
Ingredients:
Method:
This will make 12 to 16 pooris.
2 cups Wheat flour
1 tablespoon Yoghurt
2 pinches Salt
1 tablespoon Oil
A little hot water
1. Make dough with the flour, yoghurt, salt, oil and hot water.
2. Cover with a wet towel and leave at room temperature for half an hour.
3. Now shape into small balls and roll into small circles.
4. Put the poori, cook one at a time, into the oil. As you deep fry press the poori
gently into the oil. When it puffs up, turn and cook for a few more seconds
before removing.
5. Continue until all pooris are cooked, serve immediately.

Paratha
Ingredients:
Method:
4 cups Wholemeal flour
1 teaspoon Salt
Some Melted butter or ghee
1 1/4 cups Water
A little Oil for coating the parathas
A little flour for rolling
1. Put wholemeal flour, salt and 3 tablespoons of the melted butter in a bowl.
Make a well in the center and add the water. Knead well for about 6 minutes
to make a soft dough. Leave to one side for 15 minutes.
2. Divide into four equal balls and roll out each to about 5 inches in diameter.
Smear lightly with oil using a brush and fold into a half circle. Brush with oil
again and sprinkle with a little flour. Fold into a triangle.
3. Flatten the triangle a little with the roller.
4. Heat a large pan on medium heat and add some melted butter ghee. Put the
parathas into the pan and fry, flip until both sides are light, golden brown and
crisp adding a little melted butter ghee as needed. Serve hot.
5. Repeat as necessary until the 4 parathas are cooked.

Paratha
Ingredients:
Method:
4 cups Wholemeal flour
1 teaspoon Salt
Some Melted butter or ghee
1 1/4 cups Water
A little Oil for coating the parathas
A little flour for rolling
1. Put wholemeal flour, salt and 3 tablespoons of the melted butter in a bowl.
Make a well in the center and add the water. Knead well for about 6 minutes
to make a soft dough. Leave to one side for 15 minutes.
2. Divide into four equal balls and roll out each to about 5 inches in diameter.
Smear lightly with oil using a brush and fold into a half circle. Brush with oil
again and sprinkle with a little flour. Fold into a triangle.
3. Flatten the triangle a little with the roller.
4. Heat a large pan on medium heat and add some melted butter ghee. Put the
parathas into the pan and fry, flip until both sides are light, golden brown and
crisp adding a little melted butter ghee as needed. Serve hot.
5. Repeat as necessary until the 4 parathas are cooked.

About Balti Cooking

Balti food takes its name from the metal type wok the dish is cooked in. The correct
translation for the word 'balti' is bucket. This unusual wok is also called a karahi.
Balti
dishes are eaten with naan bread and not with rice as most other Indian and
Pakastani
dishes are. You break off a piece of naan bread, scoop up the food from the balti
and eat it
using the naan in place of a fork or spoon. Balti dishes are not eaten with cutlery.
Apparentley the 'balti craze' started in Birmingham, England in the late sixties.
Small cafe
type establishments sprung up which were frequented by immigrants from
Northern
Pakistan. For a number of years these establishments catered solely for the local
Asian
community.
These wonderful cafes were discovered in the early seventies, first by students
and then by
the community at large who were looking for something new in Asian style cuisine.
Balti
style cooking became increasingly popular and resulted in so many new Balti
restaurants in
the area it is now affectionately known as the 'Balti Belt'.
In restaurants, balti food is normally cooked and then served in a seven inch metal,
balti
dish which has two ring handles. The food comes to your table sizzling with a
wonderful
aroma of the fresh herbs and spices. To cook and serve balti style food in your own
home
you will need to purchase a few of these balti serving pans. They are either made
from
pressed steel or cast iron and come with a wooden base to rest them on after
removing
from the hob.
As a rough guideline, you first cook the food, in a wok or frying pan, as you
normally do for
a curry. Meanwhile on another hob you heat the serving balti dish until it is hot. You
transfer
the individual portion to the serving dish and it sizzles when the oil hits the hot balti
pan. A
splash of lemon or lime juice makes it sizzle even more. Remember. it will not
sizzle unless
the balti serving dish is hot, not just warm. It must be very hot.
You can try this with any of the curry dishes described here. Be careful as the
serving dish
is very hot, you must use oven gloves to lift it on to the wood base from the hob.

Warn
guests how hot the serving dish dish is as you serve.
In this chapter I have included a few recipes to give you a start and help you get
familiar
with the technique. It may take you a little while to master the method and when
you do it
will have been well worth the effort. You can make balti dishes from almost any
meat or
vegetable available. Tandoori food is especially delightful when presented to the
diner on a
hot , sizzling plate with a little juice from a fresh lemon wedge squeezed over.
Balti serving dishes can be obtained from most Asian spice stores complete with
their wood
stands. Balti cooking gives a nice final touch to your culinary efforts.

Balti Chicken
This is the balti version of chicken curry. This style of cooking comes from Northern
Pakistan and could be described as a wedding between the traditional and the
modern
restaurant. It is served with with a delicious, lightly spiced mild to medium sauce
and comes
to your table sizzling hot in a balti serving dish.
Ingredients:
Method:
See' Balti Note' below
Balti Note:- Five minutes before the end of cooking you must put the balti
serving
utensil on a separate hob and allow to get hot. When it is hot turn off the
heat and
put on the wood stand using oven gloves. Add a few slices of onion. Now
add a
tablespoon of the sauce from the main meal to the side of the serving dish
and it will
start to sizzle.
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 teaspoon Special Spice Mixture
1/4 teaspoon Chilli Powder
1/4 teaspoon Fenugreek Leaves (soak in a little water before adding)
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 portion Chicken (pre cooked)
A few Slices of Onion
1/2 teaspoon Lemon juice
2 pinches Garam Masala
1/2 tablespoon Chopped coriander leaves
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the special spice mixture, chilli powder, fenugreek leaves and salt.
3. After ten seconds add the basic curry sauce and stir until everything is mixed
thoroughly.
4. Add the chicken and stir well until it is is thoroughly heated.
5. Transfer to the hot, sizzling balti serving dish.
6. Add the lemon juice to the side of the serving dish, sprinkle with the garam
masala, garnish with chopped coriander and serve.

Balti Meat
Balti dishes are normally served in a seven inch metal dish on a wooden base with
two ring
handles. This delicious food comes to your table sizzling hot with a wonderful
aroma of
fresh herbs and spices.
Ingredients:
Method:
See' Balti Note' below
Balti Note:- Five minutes before the end of cooking you must put the balti
serving
utensil on a separate hob and allow to get hot. When it is hot turn off the
heat and
using oven gloves put on the wood stand. Add a few slices of onion. Now
add a
tablespoon of the sauce from the main meal to the side of the serving dish
and it will
start to sizzle.
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 teaspoon Special Spice Mixture
1/4 teaspoon Chilli Powder
1/4 teaspoon Fenugreek Leaves (soak in a little water before adding)
2 pinches Salt
4 tablespoons Basic Curry Sauce
1 portion Lamb (pre cooked)
A few Slices of Onion
1/2 teaspoon Lemon juice
2 pinches Garam Masala
1/2 tablespoon Chopped coriander leaves
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the special spice mixture, chilli powder, fenugreek leaves and salt.
3. After ten seconds add the basic curry sauce and stir until everything is mixed
thoroughly.
4. Add the cooked lamb and stir well until it is is thoroughly heated.
5. Transfer to the hot, sizzling balti serving dish.
6. Add the lemon juice to the side of the serving dish, sprinkle with garam
masala and garnish with the chopped coriander leaves before serving.

King Prawn Balti

This is the balti version of king prawn curry. This style of cooking comes from
Northern
Pakistan and could be described as a wedding between the traditional and the
modern
restaurant. It is served with with a delicious, lightly spiced mild to medium sauce
and comes
to your table sizzling hot in a balti serving dish.
Ingredients:
Method:
See' Balti Note' below
Balti Note:- Five minutes before the end of cooking you must put the balti
serving
utensil on a separate hob and allow to get hot. When it is hot turn off the
heat and
put on the wood stand using oven gloves. Add a few slices of onion. Now
add a
tablespoon of the sauce from the main meal to the side of the serving dish
and it will
start to sizzle.
4 tablespoons Oil
Few pieces Finely sliced red/green pepper
1 teaspoon Special Spice Mixture
1 teaspoon Chilli Powder
4 tablespoons Basic Curry Sauce
4 King Prawns, pre cooked in boiling, salted water for five minutes (large shrimp
in USA)
A few Slices of Onion
1/2 teaspoon Lemon juice
2 pinches Garam Masala
1/2 tablespoon Chopped coriander leaves
1. Heat the oil in a frying pan, add the sliced pepper and allow to sizzle.
2. Add the special spice mixture and chilli powder.
3. After ten seconds add the basic curry sauce and stir until everything is mixed
thoroughly.
4. Chop the cooked prawns in two. add and stir well until they are thoroughly
heated.
5. Transfer to the hot, sizzling balti serving dish.
6. Add the lemon juice to the side of the serving dish, sprinkle with the garam
masala, garnish with chopped coriander and serve.

About Spices
Dry Roasting:
When you become more than enthusiastic about making Indian food you will need
to dry
roast and grind your own spices. Your efforts will be rewarded with tastier food as
this will
enhance the flavour.
Method:
Grinding:
After the whole spices have been dry roasted and are cool you need to grind them
into a
powder. You can do this with a mortar and pestle. I use a coffee grinder to do this.
Storage:
Spices degrade quickly if they are exposed to air and light tends to leach them.
When
spices lose their essential oils the flavour deteriorates. It is better to store your
spices in
containers as opposed to glass jars.
1. Heat a heavy frying-pan so it's medium hot.
2. Add the whole spices & move them around the pan to prevent them burning.
3. When the spices start to crackle and release an aroma it is time to remove
them and allow to cool. If they turn black you must discard them and start
again.

Spices and Ingredients

Ajowan Seeds, Light red/brown seeds. Highly aromatic when crushed. Available
from Asian stores.
Almonds, Ground Impart a richness to curries.
Basic Curry Sauce, See Chapter: The Basics.
Basmati Rice, The delicate flavour of bamati rice is unbeatable.
Bay Leaves, (Tej Patta) Larger than normal bay with three veins running
lengthways. Available from Asian stores.
Bengali Panch Phoran, See Chapter: The Basics.
Cardamom, Brown & Green (elaichi) This spice is native to India. Pods with
brown/black seeds. Aromatic with wonderful flavour.
Cassia Bark, brown bark. Used in savoury dishes, has a sweet and bitter taste.
Chillies, green (hari mirch) Best ones to use are jalapeno.
Chilli Powder, A red powder. The heat can vary from brand to brand, adjust
quantities to suit your tastebuds.
Cinnamon, Ground Has an aromatic and sweet flavour. You can grind your own
from the bark or buy it ready made.
Cinnamon Stick, (dalchini) Reddish brown bark. Wonderful woody aroma with a
sweet taste.
Cloves, (lavang) This spice is used to flavour many dishes and is added whole.
Coconut, Powder Used to flavour dishes, better to use fresh coconut . Coconut
powder, desiccated coconut and creamed coconut are substitutes.
Coriander, Ground (dhania powder) This powder, is an important ingredient of
any
mixture of curry spices.
Coriander, Leaves (cilantro) This fragrant herb is used in cooking. Often sprinkled
over dishes as an attractive garnish.
Coriander, Seeds (dhania) Yellowish seeds.
Cumin, Ground (jeera powder) Ground cumin powder is widely available.
Cumin Seeds, (whole Jeera) Greenish brown, oval seeds.
Curry Powder, (not the stuff they sell in supermarkets. Purchase from an Asian
grocery store)
Fennel Seeds, (saunf) Oval green/yellowish seeds with a very sweet taste.
Fenugreek Leaves, (kasoor methi) Buy the Dried Leaves. Gives curries that warm
aroma.
Fenugreek Seeds, (Methi seeds) Have a slightly bitter taste.
Food Colouring, There are many food colourings available, Go easy on them as
they can be harmful in large quantities.
Garam Masala, See Chapter: The Basics.
Garlic Cloves, (lahsun) Can be used pureed, crushed or chopped.
Garlic Powder, Can be used as a substitute for garlic cloves.
Garlic Puree, Pureed garlic cloves.
Ghee, (Clarified Butter) See Chapter: The Basics High in saturated fat, now been
replaced by Vegetable oil.
Ginger, Ground Ground ginger root, used as a substitute for fresh ginger root.
Ginger Puree, A puree of fresh ginger root.

Ginger Root, (aadrak) Very versatile root with a rich warm flavour.
Gram flour, (besan) Made from dried chickpeas.
Kalonji, (wild onion seeds) Used in pickles and to flavour vegetable curries.
Mango Powder, (Amchoor powder) Made from dried unripe mangoes, this has a
sour tangy taste.
Mint, Dried (pudina)
Mustard Oil, This oil has both a wonderful richness and flavour. Used in certain
Indian dishes.
Mustard, Seeds, Round shaped seeds with a sharp flavour.
Nutmeg, (jaiphal) An aromatic nut and used ground or grated to add a sweet
flavour.
Rapidly loses flavour when ground.
Paneer, See Chapter: The Basics.
Paprika, This red powder is made from ground capsicum. Only used to give
colour,
don't purchase too much as it tends to go stale quickly.
Peppercorns, Black, (kali mirch) Warm aroma. Used both whole and crushed.
Peppers, green, red, yellow, orange (Capsicum)
Plain Flour, (maida)
Red Lentils, (masoor dal) These lentils are easy to cook and used in many Indian
dishes.
Tomato Puree, You can buy this from most stores, use the double strength one.
Turmeric, (haldi) Brilliant golden yellow powder. Musky bitter flavour. Essential
ingredient for many dishes. Used mainly for colour rather than flavour.
Vinegar, (sirka) Use any kind but better to use a mild one.
Wheat Flour, (aata)
Wholemeal Flour.
Yoghurt, Plain (dahi)